Samsa is a pie made from hand-rolled puff pastry crusts (katmer crust) and is characteristic of southeastern Serbia. Samsa is a very popular pie, which is usually associated with the Vranje region. You will be able to read the complete recipe in the book Traditional recipes of domestic Serbian cuisine, which will be published in March.
How do you make samsa? (excerpt from the book Traditional recipes of Serbian cuisine)
Mix the flour and water and continue mixing so that the dough does not clump. Make the dough by hand, form a noodle, sprinkle a little flour on top and let it rest for 30 minutes.
After half an hour, knead the dough again until it becomes smooth, form the noodles again and leave for another 30 minutes. Form the dough in the so-called juzlema (parts), i.e. roll out the dough in the shape of a circle up to 4-5 mm thick.
Coat the dough with fat. From half the radius of the circle of dough, towards the outer edge of the dough, cut the dough in the shape of a flower (leave a circle in the middle, and from that circle towards the outer edge, cut 12 shapes that resemble petals). Now fold these 12 shapes towards the central, round part of the dough, each time taking the part of the dough that is opposite the previous one. When all the so-called fold the petals towards the middle of the dough and the noodle is formed, turn it over and salt it with a little flour and let it rest for 20 minutes.
After that, use a rolling pin to roll out the dough 2‒3 mm thick into a rectangular shape measuring 80 x 40 cm. On one side, roll the dough into 3 circles. Adapt the noodles to the dimensions of the tray, in our case, cut the dough 42 x 37 cm.
Lubricate the tray with grease.
Arrange the noodles in the tray until you fill the entire tray. Coat the dough with a little fat.
Bake in the oven at 220 degrees for about 35‒40 minutes, depending on the strength of the oven.
When the samsa is baked, take it out of the oven, cover it with a mixture of sour milk and garlic and let it "rest" for ten minutes.
The master for preparing samsa was Bojan Marinkov, who was our collaborator on the preparation of the book Traditional Recipes of Serbian Home Cuisine, who is happy to cook and prepare dough and other specialties of Southeast Serbia for family and friends.
How to prepare samsa, VIDEO, see here:
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